Ingredients
- Dough
- 1/2 cup warm milk (100°-110°F)
- 1/4 cup pure maple syrup
- 2 1/4 teaspoons active dry yeast
- 3/4 cup canned pumpkin puree
- 3/4 cup packed brown sugar
- 3 large eggs, divided use
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 6 cups unbleached bread flour
- Glaze
- 1 tablespoon unsalted butter, softened
- 2/3 cup confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
Preparation
Step 1
To make the bread dough, in the bowl of a stand mixer, using the dough hook on medium speed, mix together milk, maple syrup and yeast until combined; allow to sit for 10 minutes or until bubbles form. Add pumpkin, brown sugar, 2 eggs, butter, pumpkin pie spice and salt to yeast mixture and mix until well combined. Mix in bread flour until combined; continue to mix for an additional 5-8 minutes or until dough is smooth and elastic. Form into a ball and place in a large, greased mixing bowl; lightly cover with plastic wrap and allow to rise in a warm area for 1 hour or until doubled in bulk.
Punch dough down, and divide in half. Divide one half of dough into 3 equal portions. On a lightly floured surface, shape each portion into a 12-inch rope. Place ropes on a greased baking sheet; shape into a braid and pinch edges to seal. Repeat process with remaining dough. Lightly cover braids with plastic wrap and allow to rise in a warm area for 30 minutes or until doubled in bulk.
Heat oven to 350 degrees F. Whisk remaining 1 egg together with a tablespoon of water; evenly brush on surface of braids. Bake 25-30 minutes or until golden brown and internal temperature of bread reaches 180 degrees F. Cool at least 30 minutes before spreading glaze on bread.
To make the glaze, in a medium bowl, whisk together butter, confectioners’ sugar, maple syrup and vanilla until well combined and smooth. Drizzle and spread glaze on top of bread.
Makes 2 loaves